Chévre Bread Pudding
Customer: "Are there other ways to use chévre? I just spread mine on toast."
Me: "So many things! Bake with it! Anything requiring cream cheese can be substituted for goat chévre. Mix it into your pasta sauces-- a red sauce becomes even better with a little chévre mixed in. Spread a little on your pizza dough and top with caramelized onions and figs before throwing in the oven. We have put goat cheese in just about everything at the farm...so experiment and tell us what you find!"
Not to say spreading cheese on toast isn't divine in its own right, but the best thing about cheese is its versatility. Savory or sweet, our chévre does not disappoint. Below is the recipe for our famous Bread Pudding, made with (you guessed it) chévre! This particular recipe was the culmination of numerous testing hours in the kitchen-- including parts of favorite recipes, making alterations to make sure it wasn't too dense, and including seasonal walnuts, pears, and apples found on our farm. The entire recipe took one long winter season to perfect, and by the end of the experimentation everyone in the house needed pants with larger waistlines. The result is the best bread pudding I have ever tasted-- nutty, sweet, and a little tart-- it is the perfect addition to a rustic, farm-style feast. Enjoy!
What you'll need:
7-8 cups day old bread, cubed (we got ours from Tabor breads in Portland, a favorite!)
6 cups whole milk
2 cups dried apples
3/4 cup hard apple cider
1 tbs. rum
1 cup walnuts, chopped (and more for topping)
12 oz. plain chévre (2 tubs of our chévre is the equivalent)
1 cup suger & more for topping
1 pinch salt
2 tsp. cinnamon
2 tsp. vanilla
1/4 tsp. nutmeg
1 large chunk fresh ginger, finely chopped
- Slice the bread into 1" cubes and combine with whole milk in 11"x15" glass baking dish, making sure the bread is completely covered. Let sit for 4-6 hours.
- Roughly chop dried apples. Soak in hard apple cider and run for 1 hour.
- Preheat oven to 375 degrees F.
- Whisk eggs in medium bowl. Add sugar, cinnamon, vanilla, nutmeg, ginger, and mix thoroughly. Mix in reconstituited apples and chopped walnuts.
- Add above mixture and 6 oz. (1 container) chévre to bread/milk in the baking dish. Stir to combine.
- Top with 2nd 6oz. container of chévre, using a spoon to portion in quarter sized dollops. (Optional: add more nuts for topping)
- Cover the top with foil and place inside larger roasting pan filled with water. Bake for 1 hour at 375F. Remove foil, sprinkle with additional 2 tsp. sugar and continue to bake for another hour.
- Remove from the oven and allow to cool. Make a vanilla sauce if you have some time or enjoy plain.